Home
Recipes
Software
Store
Discuss Food!
Video
Help
Log in
and post recipes free!
find
in
Anywhere
Recipe Title
Videos
Discussion Groups
Food Dictionary
Product Support
search
Roasted Yellow Pepper and Roasted Tomato Soup with Cream
6 Servings
100% would make this recipe for Roasted Yellow Pepper and Roasted Tomato Soup with Cream again.
Elaborate and phenomenal!
5 : 00
4 : 00
Log in (free)
to see larger recipe photos!
4 chefs
marked this Roasted Yellow Pepper and Roasted Tomato Soup with Cream recipe as
Favorite
Recipe look good to you?
Roasted Yellow Pepper and Roasted Tomato Soup with Cream Ingredients
=== FOR THE
PEPPER
SOUP ===
3 tablespoons Finely-chopped
shallot
3 tablespoons Finely-chopped
shallot
1/2 teaspoon Dried
oregano
crumbled
1/2 teaspoon Dried
thyme
crumbled
1 tablespoon Unsalted
butter
1 tablespoon unsalted
butter
1 1/2 cups Low-salt
chicken broth
6
Yellow bell pepper
s roasted and chopped
1 To thin the soup
1 1/2 cups Low-salt
chicken broth
; plus
1/4 cup Heavy
cream
1 To thin the soup
1 Fresh
lemon
juice; to taste
1/4 cup Heavy
cream
=== FOR THE SERRANO
CREAM
1 Fresh
lemon
juice; to taste
3 Fresh serrano chilies finely chopped
=== FOR THE
TOMATO
SOUP ===
1 large
Garlic
clove mashed
3 pounds
Plum tomatoes
quartered lengthwise
1/2 teaspoon
Salt
3 large
Garlic
cloves unpeeled
1/2 cup
Creme fraiche
or sour cream
Instructions for Roasted Yellow Pepper and Roasted Tomato Soup with Cream
I've found that the yellow peppers can be broiled as follows:
1) Preheat upper broiler
2) Wash and dry peppers
3) Brush with vegetable or olive oil
4) Broil for 5 minutes, then turn. Repeat 4 times to brown/blacken all sides of the peppers
5) Place them in a paper grocery bag for at least 30 minutes to sweat the skin
6) Peel off skin when cool; slice in half and remove seeds. If you must run them under water to get the seeds out, do so very sparingly -- a lot of good flavor will get diluted the more you run water over them.
Make the yellow pepper soup: In a heavy saucepan cook the shallot, the thyme, and salt and pepper to taste in the butter over medium-low heat, stirring, until the shallot is soft, add the bell peppers and 1 1/2 cups of the broth, and simmer the mixture, covered, for 12 to 15 minutes, or until the peppers are very soft. In a blender puree the soup in batches until it is very smooth, forcing it as it is pureed through a fine sieve set over the cleaned pan, and whisk in the cream, enough of the additional broth to reach the desired consistency, the lemon juice, and salt and pepper to taste.
The soup may be made 1 day in advance, kept covered and chilled, and reheated.
Make the tomato soup: Spread the tomatoes, skin-side down, in one layer in 2 foil-lined jelly roll pans, add the garlic to 1 of the pans, and bake the tomatoes and the garlic in a preheated 350 degree oven for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes and the garlic cool in the pans on racks. In a heavy saucepan cook the shallot, the oregano, and salt and pepper to taste in the butter over medium-low heat, stirring, until the shallot is soft, add the tomatoes, the garlic (skins discarded), and 1 1/2 cups of the broth, and simmer the mixture, covered, for 15 minutes. In a blender puree the soup in batches until it is very smooth, forcing it as it is pureed through a fine sieve set over the cleaned pan, and whisk in the cream, the additional broth if necessary (both soups should have the same consistency), the lemon juice, and salt and pepper to taste.
The soup may be made 1 day in advance, kept covered and chilled, and reheated. Make the serrano cream: In a blender blend together the chilies, the garlic paste, and the creme fraiche until the mixture is combined well. (Be careful not to over blend the mixture or the cream may curdle.) Force the mixture through a fine sieve set over a small bowl. The serrano cream may be made 1 day in advance, kept covered and chilled, and brought to room temperature before serving.
To serve the soup: For each serving ladle 1/2 cup of each soup into 2 glass measuring cups, pour the soups simultaneously into a shallow soup bowl from opposite sides of the bowl, and drizzle some of the serrano cream over each serving. This recipe yields 6 servings.
Main Ingredient:
Soup
Cuisine:
American
More like this...
Roasted Yellow Pepper Soup And Roasted Tomato Soup with Pt 1
Roasted Yellow Pepper Soup And Roasted Tomato Soup with Pt 2
Roasted Yellow Pepper Soup
Roasted Red and Yellow Tomato Soup
Roasted Red And Yellow Tomato Soup
Ingredient Insight - look inside this recipe
Butter
Chicken Broth
Cream
Creme fraiche
Garlic
Lemon
Oregano
Plum Tomatoes
Salt
Shallot
Thyme
Tomato
Yellow Bell Pepper
Lunch
American
Thanksgiving
New Year
Christmas
Advance
Soup
Time Consuming
for
flavor
and
categorization
This recipe appears on the following menus:
Thanksgiving 2006
by
admin
Thanksgiving dinner items
by
admin
Yes this incredibly beautiful dish takes time and effort, and yes, it is worth it. This was an excellent recipe that we'll use again. I did make one change; I omitted the 1/4 cup of cream in both soups...I wanted to brighten and extenuate the flavors of the roasted fresh vegetables (that's also why the soups in my photo appear clearer and brighter).
sgrishka
on May 13 2008 2:34PM
TIP: For more effective plating, you can fashion a cardboard (or card stock) separator that matches your bowl's shape. Have a kitchen friend hold the separator, and pour both soups in either side. Then, gently lift the separator. Wipe off the separator and repeat; see photo for results.
admin
on Nov 25 2007 4:31PM
I've made this soup before and it's really phenomenal. This year I didn't quite get the consistency of the yellow pepper soup as thick as I'd like -- we were serving 8 adults and I should have doubled the recipe rather than try to stretch the existing one out. As a result, the split presentation wasn't as crisp as I've done before, but the flavor was terrific. Would definitely make again, but it's a big, big time-investment.
admin
on Nov 23 2007 12:27AM
Total Time: 6:00
Active time: 4:00
[I made edits to this recipe.]
admin
on Nov 21 2007 4:19PM
Total Time: 4:00
Active time: 4:00
One of the most beautiful presentations at the table you can imagine. But allow a good three hours of prep... Luckily the soups can be made the day ahead and refrigerated. Do not apply the garnishes and herbs until reheating, however.
rainbowbrush
on May 16 2006 6:55AM
Absolutely phenomenal recipe; delicious and pretty awesome in presentation (split red and yellow soups). Be sure to prepare the main soups the day ahead, however. Have made this for at least two Thanksgiving dinners to rave reviews.
admin
on Dec 22 2004 9:04PM
[I made edits to this recipe.]
admin
on Dec 22 2004 9:03PM
Recent searches:
eggplant zucchini
sweet dough master
cucumber radish salad
buttermilk pumpkin pie
chicken chili tomatillo
substitute horseradish
mandarin orange salad
creamy cream dessert
strawberry cream cheese cool whip pie
potatoes jo jo
fool raspberry
vegetarian tomato basil soup
bars pecan caramel
buttery
spring lamb pie
curry singapore
pork hock soup
low-carb tortilla
cream sauces
no egg
O P T I O N S
Rate or Comment
Suggest to Friend
Add to Menu
Email Recipe
Print Recipe
I M P R O V E
Submit Photo
Link to Recipe
Post a Recipe
Invite Friends
Post a Video
R E M E M B E R
Try Soon
Favorite
G R O U P S
Thanksgiving Cooking
(
X
)
Challenging Recipes
(
X
)
log in first
Create your own personal cookbook!
Learn more
Download
our cooking software and
do more
with this recipe!
BigOven for Windows won Best Cooking Software, 2008 from TopTenReviews.com